Potato Tortini, Agretti and Alici Le Marinate Rizzoli

• We begin the preparation of the potato agretti and anchovy cakes by boiling the potatoes in a pot with plenty of water. Depending on their size, they should cook for about 30 to 40 minutes from the time the water starts to boil
• Let’s clean the agretti by removing the root with the help of a knife. Let’s wash them carefully under running water to remove any traces of soil.
• Let’s brown them in a pan with garlic, oil and chili for about 5 minutes and until softened. Adjust salt and keep them aside.
• In the same pan add a drizzle of oil and brown the leeks (previously peeled and thinly sliced) adding a pinch of salt.
• Let’s peel the potatoes while they are still hot. Let’s transfer them to a bowl and mash them with a fork. Let us season them with oil, salt and pepper. Let them cool completely.
• We lay a 9-cm-diameter ramekin on the plate and create a layer of potatoes. Let’s compact them with the back of a spoon.
• We add a layer of agretti and leeks. Finally, we top with stracciatella.
• We unmold the pastry cup and cover the entire surface with Alici Le Marinate del Marinate del Marantabrico Rizzoli.
• We continue in the same way for the other cupcakes.

This recipe was prepared for us by Isabel De Simone.